Ice Cream Pudding
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- Ganache: Chocolate bar | 200 g
- Sour Cream | 01 can(s)
- Cream: Condensed Milk | 2 can(s)
- Milk powder | 01 cup
- Sour cream | 02 can(s)
- Whole milk | 01 cup
- Mix the cream with the chocolate bar, put it on the pudding tray and leave it in the freezer for 10 minutes, while you make the cream.
- Beat the cream, whole milk, condensed milk and powdered milk in a blender and place on top of the ganache that was in the freezer and leave for approximately 8 hours.
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